Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

"Nothing is more reassuring, nothing is more true to
the comfortable spirit of English occultism, than the smell of Brussels sprouts
cooking." -Terry Pratchett

The refrigerator light goes on...

Asian food uses a lot of cruciferous vegetables: cabbages,
broccoli, brussels sprouts, bok choy, and so on. This combination of brussels sprouts
and kung pao sauce makes for a great side dish and one that is perfect either
hot or cold.

The slight bitterness of the brussels sprouts goes perfectly
with the sweet and umami flavors of the kung pao sauce. The best part is that
it is low in sodium but big on flavor. Even better, there are 6 grams of fiber
in each serving.

Kung Pao Brussels Sprouts

Servings: 4 | Serving size: 4 ounces Brussels sprouts

Cooking time: 30 minutes

This recipe can easily be multiplied and makes great
leftovers.

4 tsp.

low-sodium soy sauce or gluten-free tamari sauce

4 tsp.

sake or sweet white wine

4 tsp.

rice vinegar

2 tsp.

honey

2 tsp.

cornstarch

1 quart

water

16 ounces

Brussels sprouts (sliced in half lengthwise)

1 Tbsp.

sesame oil

2 cloves

garlic (minced)

2 Tbsp.

ginger root (peeled and minced)

2 large

green onions (cut fine crosswise)

1/4 cup

unsalted dry roasted peanuts (chopped coarsely)

Place the soy sauce, sake, vinegar, honey, and cornstarch
in a large bowl and whisk together. Place in the refrigerator to chill.

Place the water in a saucepan fitted with a steamer basket
over high heat. When the water boils, add the Brussels sprouts, cover, and
steam for 10 minutes.

Place the sprouts in the marinade, toss well, and return
to the refrigerator.

Place a large skillet in the oven and preheat to 375F.

When the oven comes to temperature, add the sesame oil to
the pan and swirl to coat.

Add the garlic and ginger, stir, and return to the oven
for 1 (one) minute.

Add the marinated Brussels sprouts (with all of the
marinade) and return the pan to the oven.

Roast for 2 minutes, and stir.

Roast for 2 more minutes, then add the green onions. Stir
and return to the oven for 2 more minutes.